Pesto Chicken and Veggie Kabobs

12 Skewers
40 min

These Pesto Chicken and Veggie Kabobs are a light and healthy dinner option. They make a great prep ahead meal. If you have a busy day but still want a wholesome and delicious meal, a little pre-planning makes it possible. Just prep (the potato needs to be par-cooked) and marinate the components the night before. The following day, they will be ready to grill when you are.

The marinade is pesto and yogurt based and can’t get much easier to make. Store bought pesto provides so much flavor, but feel free to make your own. I think the store bought stuff is a great convenience item.

I chose a combo of baby potato, onion, and tomato. Suffice to say, you can use what you like. These kabobs are a great way to use up scraps of veggies. Bell peppers, summer squash, zucchini, and mushrooms are other delicious options.

Original blog post and additional images are at In Good Flavor.

Pesto Chicken and Veggie Kabobs
Recipe details
  • 12  Skewers
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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  • 1 lb. washed baby potatoes (about 24 1.25″ diameter potatoes)
  • 1 tsp. salt for boiling potatoes
  • 1 lb. boneless, skinless chicken breast
  • 1/2 cup pesto, jarred or homemade
  • 1/3 cup low-fat plain yogurt
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 1 small onion, chopped into 1″ bite size pieces
  • 1 pint grape tomatoes
  • 1 tbsp. lemon juice
  • 12 -14 wooden or metal skewers

Place potatoes in pan and add enough water to cover them by an inch. Add salt. Bring water to a boil. Cook for about 10 minutes or until you can insert and pull out a pointed knife with a little resistance. Drain. Rinse under cold water for a minute to cool. Set aside to drain and cool completely.
While the potato cooks, prep the remaining ingredients. Cut chicken into approximately 1″ chunks. In a large zip lock bag, add pesto, yogurt, salt, pepper, and lemon juice. Massage bag to combine mixture. Add chicken, onion, and grape tomatoes. Add potatoes when cooled. Massage again. Chill for 2 hours to overnight.
If using wooden skewers, completely submerge in a bowl of water for at least 30 minutes before skewering. When ready to grill, pierce and thread chicken and vegetables onto the skewers.
Grease rungs on grill. Preheat on high. Grill skewers, covered, for 8 – 10 minutes, flipping skewers over halfway through. The cooking time will depend on how thick your chicken is cut. Done when chicken is no longer pink inside.
Makes about 12 skewers, depending on how much each skewer is filled.
  • Note: Prep time does not include at least 2 hours marinating time.
In Good Flavor
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